Heat the olive oil in a dutch oven on medium low heat. Sauté the
onions, herbs and salt for 2-3 three minutes. Add garlic. Sauté for
another 3 minutes or so.
If using whole tomatoes, crush the tomatoes with your hands or put
into a food processor. Crush or process to the desired consistency.
About ten seconds in the food processor will give you nice chunky
tomatoes if you start with whole. If using diced tomatoes, ten seconds
in the food processor will make the tomatoes relatively smooth, with
just a little chunkiness.
Add the tomatoes to the onions and garlic. Add the tomato sauce,
tomato paste, chicken broth and beer. Add the pepper, bay leaf and the
Parmesan rind. Simmer, uncovered, on very low heat for about an hour.
If you want it thicker after an hour, leave the lid off. If you don’t
want it to thicken anymore, put the lid on, and cook for another hour.
You can cook it longer than that, but it’s not necessary.
The amounts of herbs are estimates. If I can’t see the herbs after
everything is in the pot I add more.
The beer and chicken broth are both optional in this recipe. You can
make a great sauce without them. You can make a great sauce without
the parmesan rind.
I usually use Yuengling Lager in the sauce, because that's what we
have in the house. You can use pretty much whatever you want, but I
recommend a pilsner, lager or lighter ale.
You can also do this in the crock pot, which is what I do when I add
Italian sausage. The longer the sausage cooks, the more tender it
gets. I use sausage links, and cut each link into three or four
|Serving Size: 1 Serving (356g)|
|Recipe Makes: Servings|
|Calories from Fat: 11 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 759.5mg||26 %|
|Potassium 200.9mg||5 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10.3g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Calories per serving: 65
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